Vegetarian/Vegan Asian Dry-Tossed Noodles (Gan Lao Mian) 干捞面

Using BK Bee Kia Brand: Flat Noodle 生面
(First choice!)

Using BK Bee Kia Brand: Flat Noodle 生面
(First choice!)



Using Yu-Men Brand: Eggless Fresh Mushroom Noodles 

Using A1 Brand: Instant Wonton

This noodle dish which comprises of thin wonton noodles and fried mocked meat is commonly available at vegetarian stalls in Singapore, it is also known as Gan Lao Mian 干捞面, meaning dry noodles using Mee Kia (thin wheat noodles). This is my perfect quick weekday dinner dish when I want a bowl of noodle yet do not have the time to do the wrapping of the wonton, check out my Tofu Mushroom Wonton. It is nutritious too with all the veggies, oh well, dinner ready within 15 minutes, yes literally! Where to buy the best raw eggless wonton mee in Singapore? Click here.

 

Dietary: Vegetarian, Vegan. 

Serve 2
 

Ingredients
 2 pcs (150g) fresh eggless wonton noodles

 Water, for boiling

 4 cloves garlic, chopped (can replace with some ginger)

Choose a few types you like, a little of each:
Veggies (A) 
 Black fungus, chopped
 Small floret cauliflower
 Carrot, chopped
 Baby corns, sliced
 Chinese cabbages, chopped
 Long green beans, chopped
 Firm tofu, chopped
Veggies (B) 
 Fresh shiitake mushrooms, chopped
 Enoki mushrooms
 King oyster mushrooms, sliced
 Beansprouts

 

Seasoning

 1 tsp sesame oil
 2 tsp vegetarian mushroom oyster sauce

 1/2 tsp dark soy sauce

 1 tsp light soy sauce or Braggs Liquid Aminos, or to taste

 1.5 tbsp tomato sauce
 Pinch of white pepper

 1 Tbsp vegetarian sambal chilli (optional)
 4 Tbsp or 60ml water, more if you prefer

Garnish
 Spring onions, chopped
 Coriander, chopped
 Fried shallots
 Cut red chillies
 Pickled green chilli

Method

1. Heat up a pot of water to boiling point. Lightly loosen the noodle and remove any excess flour coating, blanch the wonton noodle in the pot of boiling water and cook for 45 seconds maximum, do not overcook. Rinse under cold or room temperature water few times to remove the excess starch, drain well in a colander.

2. Meanwhile, heat up oil in a large skillet or wok. Sauté the garlic until aromatic. Add Veggies (A) and sauté for about 3 minutes until slightly brown. Then add light soy sauce. Add Veggies (B) and sauté until cooked. Dish out from wok and set aside.

3. Pour drained noodles into wok, then add all seasonings. Use a pair of chopsticks, toss until all ingredients are coated evenly under very low heat. If you prefer your noodles to be a bit soupy, add more water to your desired consistency.

4. Transfer noodles to individual serving dish, then top with veggies and some vegetarian char sao (roasted meat) if desired. Garnish and serve immediately.